Thermal Degradation and Thermodynamic Properties of Ascorbic Acid, Total Phenolic Content and Antioxidant Activity of Convective Dried Kiwi Fruits
In the current study, thermal degradation and thermodynamic properties of ascorbic acid, total phenolic content, and antioxidant activity of convective dried kiwi fruits were investigated. To determine kinetic model describing thermal degradation of these parameters, zero order, first order, fractio...
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2022-10-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5360 |